- 2 pounds Beef skirtor flank steak, cut into ¼ inch thick
- 2 tablespoons Lime juice
- 2 tablespoons White vinegar
- 2 tablespoons Garlic clovesminced
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/3 cup fresh Cilantro
- 9 small Red Peppersyellow, and/or green sweet peppers
- Tomato-Yellow Pepper Chutney
Who of us have not heard and loved Indian curry and biryani? The Indian cuisine is so versatile due to the spices and natural resources the land offers each season.
Squash & Habañero Chutney Recipe
by MyLastBite @ flickr
Trim the fat of the steak, place it in a plastic bag and set it in a large dish.
Aside, in a saucepan, mix lime juice, vinegar, garlic, oil, salt, and black pepper, then add in coriander.
Over the steak, pour the marinade you just mixed; seal the bag and let it sit in the refrigerator for 2 hours (keeping it longer is even better, the more it's marinated, the sweeter the taste).
Get your steak out of the fridge, drain the marinade excess and let it stand at room temperature for 30 minutes.
On the grill, place the steak directly on the rack and heat it over medium-high heat.
Cover the grill with a lid and cook on medium heat (145°F) for 10 to 12 minutes, turning only once in the middle of the grill.
Let the steak sit for 5 minutes, then slice it thinly.
In the meantime, place sweet peppers on the grill rack, and let them grill for about 5 minutes or until slightly tender, turning frequently.
Finally, serve the sliced steak with the grilled peppers and the Chutney.
*Tomato and pepper Chutney:
On the same grill, place 1 large yellow sweet pepper over medium heat.
Cover and grill for 10 to 12 minutes or exactly until they're blistered and charred. Note that they have to be turned occasionally.
Wrap the pepper in foil, folding the edges together to enclose it. Let it stand for 15 minutes. Then with a sharp knife, loosen the edges of the skin; and pull it off gently.
Chop pepper after getting rid of stems, seeds, and membranes, and set it aside.
In a pan, combine 2 medium tomatoes, seeded and chopped, ¼ teaspoon crushed red pepper.
Cover the pan with foil and place it on the grill rack.